Correlation of lipase activity and moisture transfer rate in gingerbread glazed with confectionery glaze based on lauric type fats
| Autor: | O. S. Rudenko, N. B. Kondratiev, M. A. Pesterev, A. E. Bazhenova, N. V. Linovskaya |
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| Rok vydání: | 2020 |
| Předmět: |
activity
moisture transfer glazed flour confectionery products microbiological indicators 0303 health sciences biology Moisture Water activity Chemistry 010401 analytical chemistry Geography Planning and Development Glaze Organoleptic TP368-456 Management Monitoring Policy and Law Raw material medicine.disease_cause 01 natural sciences Food processing and manufacture 0104 chemical sciences 03 medical and health sciences Mold medicine biology.protein Food science Lipase Mass fraction 030304 developmental biology |
| Zdroj: | Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 81, Iss 4, Pp 62-70 (2020) |
| ISSN: | 2310-1202 2226-910X |
| DOI: | 10.20914/2310-1202-2019-4-62-70 |
| Popis: | Ensuring the quality of confectionery products and controlling factors affecting changes in organoleptic characteristics during storage requires studying processes that affect lipase activity, one of which is the process of moisture migration. Lipase activity, the rate of the moisture transfer process, and the change in microbiota in various parts of the model samples of raw gingerbread with fruit filling, glazed with confectionery glaze based on lauric type fats, packed in a polypropylene film 40 ?m thick in an average layer-by-layer sample were studied: top layer with glaze, filling, baked semi-finished product. Studies have shown a correlation between analytical results and organoleptic evaluation. During storage during moisture transfer, moisture migrates from the filling to the baked semi-finished product and then to the upper layer with glaze, while in all layers the mass fraction of moisture stably remains above 5%, which is higher than the value at which lipase activity is maintained. The moisture transfer rate in the top layer was 1.12, in the baked semi-finished product – 1.34 and in the filling – 7.03 g/m2·s (· 10-4). Water activity decreased, but did not reach a threshold value of 0.6 after 12 weeks of storage. At the same time, at 6-8 weeks of storage, there is an increase in the activity of water in the baked semi-finished product, which indicates the release of free moisture. Organoleptic analysis revealed a “soapy” taste, starting from the 8th week of storage, which correlates with an increase in water activity. Microbiological studies showed a significant increase in the content of QMAFAnM from 8 weeks of storage, mold growth up to 410 CFU/g was observed at 10 weeks of storage. Studies have shown a correlation of lipase activity with moisture transfer processes and microbiota growth, which requires more stringent quality control of raw materials and storage conditions to prevent lipolytic damage to flour confectionery products glazed with confectionery glaze based on lauric type fats. |
| Databáze: | OpenAIRE |
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